I have done it. This may in fact be one of the proudest moments of my life. After years and years and years of practice, I have done it. I have created a masterpiece. With bread, and butter, and cheese. Yes. I have perfected the grilled cheese sandwich.
There is a very delicate balance when creating the perfect grilled cheese. It's all about the temperature of the stove, and the thickness of the cheese. You see, if the stove is too hot and the cheese is too thick, you will end up with burnt bread and not-melty (yes, it's a word, look it up) cheese. If the stove is too low and the cheese is too thin, you end up with limp bread and not enough cheese. Obviously. It requires a careful hand and an in-depth knowledge of stove usage. The goal of the grilled cheese is crisp buttery bread and warm melty cheese. I've actually thought about it a lot, and if I were into math, I might try to find a system of equations as a recipe for the perfect grilled cheese - one at which the breads crisps at the same rate as the cheese melts, the variable being the temperature. But as I am totally uninterested in math, I will not do that. Good news is, it turns out I don't even need an equation. The years of practice have finally paid off. It has just occurred to me that perhaps I should have taken a picture of my masterpiece. But it was simply far too wonderful to even consider making a cheap replication of it by means of photography (also, I was really hungry, and it looked super super delicious).
Today, I am very glad to say, I am an un[OFFICIAL] chef.
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